(for Amandine or Bourdaloue Tarts)

Ingredients:

1. 130 g caster sugar

2. 20 g Madagascan Vanilla Sugar

3. 150 g Softened Butter (Pommade)- Butter that has been softened to the consistency of a paste

4. 130 g eggs

5. 140 g Almond Powder

6. 10 ml Rum (optional)

Preparation:

1. With a whisk, whip the butter until it softens to the consistency of a paste with the caster sugar and Madagascan Vanilla Sugar.

2. Once softened, add the eggs one-by-one without separating the cream. The add the almond powder and Rum.

3. Spread on the bottom of the pie pan up to 1/3 or half the height of the pan, as the cream doubles in volume after baking.